Smoked Chipotle Duck Barbacoa Tostadas with Avocado Crema

Instructions

1. 1

   Preheat oven to 300°F (150°C).

2. 2

   In a blender, combine chipotle peppers, adobo sauce, garlic, half of the white onion, 2 tablespoons lime juice, oregano, cumin, coriander, salt, and pepper. Blend until a smooth paste forms.

   ~5 min
3. 3

   Rub the duck legs with the chipotle paste, ensuring they are well coated.

   ~5 min
4. 4

   Place the seasoned duck legs in a large pot or Dutch oven. Add the chicken broth.

   ~2 min
5. 5

   Cover the pot and place it in the preheated oven. Cook for 6 hours, or until the duck is very tender and falls off the bone.

   ~360 min
6. 6

   Remove the duck legs from the pot, reserving the cooking liquid. Shred the duck meat using two forks, discarding bones and skin. Skim excess fat from the cooking liquid.

   ~15 min
7. 7

   Return the shredded duck to the pot with about 1 cup of the reserved cooking liquid. Simmer gently on the stovetop for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly.

   ~15 min
8. 8

   While the duck simmers, prepare the tostadas. Lightly brush both sides of the corn tortillas with vegetable oil. Place them in a single layer on a baking sheet lined with parchment paper.

   ~5 min
9. 9

   Bake in the preheated oven (you can increase the temperature to 375°F/190°C if it's been off) for 8-10 minutes per side, or until golden brown and crispy. Watch carefully to prevent burning.

   ~20 min
10. 10

    While tortillas bake, make the avocado crema. In a blender, combine the avocados, cilantro, half of the jalapeño (seeded if you prefer less heat), 1 tablespoon lime juice, and 0.5 teaspoon salt. Blend until smooth and creamy.

    ~5 min
11. 11

    To assemble, place a crispy tostada on a serving plate. Spoon a generous amount of the shredded duck barbacoa onto the tostada. Drizzle with avocado crema. Garnish with finely chopped remaining jalapeño and cilantro, if desired.